Chana Bateta Curry Leaf Soup

(gf, df, v, ve, nf, rsf)

Serves 4

1 lemon, 2 tbsp juice, zest set aside

750 g potatoes, peeled, cubed, bite size

1/8 tamarind concentrate + 50g water

1-2 green chilis, sliced in the middle lengthwise

3 garlic cloves, minced

½ tsp fenugreek seeds

½ tsp mustard seeds

24 fresh curry leaves or 30 dried curry leaves

3 tbsp olive oil

250 g tomato passata

½ tsp turmeric

1 vegetable bouillon cube, roughly chopped

1 L water, boiling

½ tsp salt

Garnish (optional): lemon zest and fresh coriander

1. Juice the lemon and prepare the potatoes, tamarind water and garlic and store separately aside.

2. Prepare the chilis, seeds and leaves and combine.

3. Measure the tomato passata. Set aside.

4. In a large pot, heat olive oil on medium heat. When hot (test by putting one leaf into the pot to ensure bubbles form around the leaf), add the spices mix to quickly fry for 2-3 seconds. Then add the tomato but be VERY careful as this will cause the hot oil to splatter. Reduce heat to simmer and stir for a few mins until boiling.

5. Add minced garlic, turmeric, potatoe, tamarind and bouillon cube cooking a further 3-4 mins until boiling.

6. Add boiling water and cook until potatoes are soft approx 15-20 mins. Add chickpeas and bring to a boil. Season with salt and add lemon juice.

7. Serve hot and garnish with coriander and lemon zest.


Shiso Yaki Miso Onigiri

(gf, df, v, ve, nf) Contains Sesame

Makes 6 large balls or 12 bite-sized balls

2 tbsp white or red miso

1/2 tsp sesame oil

1 tsp coconut sugar

1 tbsp mirin

150 g Japanese short grain rice (makes about 300g cooked)

195 g water for cooking rice

12-15 shiso leaves, julienne, reserve 6 whole leaves for serving

4 tsp white and/or black sesame seeds, toasted (optional)

A few pinches of salt

1 tbsp of butter or neutral flavor oil (vegetable, canola etc)

1. Make the rice by rinsing thoroughly 3-5 times until water is clear. Soak the rice for 30 mins and then drain. Add the rice and fresh water to your pot. Put on the stove, and bring to the boil. Once boiling, turn the heat down to low and let the rice simmer for about 15-20 mins with lid on at all times. When ready, turn off heat and steam further for 10-15 mins.

2. In a small bowl, combine miso, sesame oil, sugar and mirin. Mix well and set aside.

3. Add shiso leaves, toasted sesame seeds and salt to steamed rice. Fuff up the rice while you mix in shiso leaves and sesame seeds.

4. Divide the rice into 6 portions (dip your hands into fresh water to prevent stickiness)

5. Gently form the rice into a tight ball shape (a loose ball will cause rice ball to fall apart during cooking), and then flatten top and bottom. It should look like a thick disk shape.

6. Heat a frying pan (non-stick or pan with parchment) on medium heat and add oil.

7. Grill the Onigiri for about 2-3 mins on each side until brown and crispy. Reduce heat.

8. Brush the miso paste over each side of the rice balls and grill each side brown but not burnt (about 15 seconds each side). Serve warm with on shiso leaf.

Vegan Nigerian Moin Moin

(gf, df, v, ve, nf, rsf)

makes 12-15


360 g black-eyed beans

1 (130 g) red onion, roughly chopped

200g tomatoes, rougly chopped

1 red bell pepper, seeded, roasted (BBQ or oven)

1 scotch bonnet pepper

1 vegetable bouillon cube

2 tbsp oil

1/4 tsp salt to taste

Black pepper to taste

Water, optional


10 pitted black olives

1 teaspoon capers

2 sundried tomatoes in oil, rougly chopped

50 baby spinach leaves

100 g smoked tofu, into batons, about ½-1 cm

Banana leaves for wrapping

1. Soak the beans in water for one hour. Add beans and soaking water to a food processor and pulse until the beans start to break up.

2. Blend the olives, capers and sundried tomaotes. Set aside.

3. Pour into a large bowl. Pour off water into a colander and some of the shells should pour off as well. Half fill the bowl with water and repeat until all the shells are removed. Pick over the beans and shell any remaining beans until all shells have been removed.

4. Blend the beans, peppers, onion and tomatoes with a the bouillon to form a thick batter (the smoother the better).

5. Transfer the mixture to a large bowl and add oil and seasoning. You want it to be thick but pourable, so add 1 tbsp water at a time as needed to loosen.

6. Fill a large pot 1/4 of the way up with water. Lay stalks from banana leaves on the bottom of the pan and then make a base layer of leaves (or use a steaming basket).

7. Make the filling by stacking 3-4 few spinach leaves, some olive paste and then a slice of tofu.

8. Make a cone out of a banana leaf and fold the bottom of the cone to seal.

9. Spoon in about 3 tbsp of the bean paste, making sure you're still holding on to it securely in one hand. Add the filling by rolling the spinach, olives and tofu into a roll and press into bean paste. Add another 3 tbsp of bean paste on top.

10. To close it up, fold the top section inwards and bend the loose flap backwards. Gently place it flat in your large pot of water.

11. Repeat this process until your pot is filled with the moin moin parcels.

12. Set the pot on a low heat, cover and steam for 30-45 minutes until the moin moin is solid. You can test it by sticking a skewer or toothpick in to see if it comes out clean.

13. Serve moin moin hot.

Thai Coconut Pandan Leaf Custard

(gf, v, nf) Contains Dairy, Egg

serves 2

250 g full cream milk

250 g coconut cream

55 g coconut sugar

1 egg

1 egg yolk

125 g fresh pandan juice (or a few drops of pandan extract)

1/8 tsp salt

2 tbsp cornflour, plus 4 tbsp of full cream milk

15-18 pandan leaves

200-250 g water

cheese cloth

garnish (optional), 1 tbsp coconut flakes, 4 banana chips


1. Whisk eggs in a bowl, then add milk, coconut cream, sugar and whish until even,

2. Make conflour paste and set aside

3. In a saucepan on low heat, cook the custard by continously stirring and scraping down the pan until starting to thicken, for 5 mins.

4. Add the pandan juice and salt. Add the liquid cornflour and cook further scraping until the mixture is smooth and thick, about 5 mins.

5. Remove from the heat, pour into a bowl, cover closely with plastic wrap removing any air pockets and allow to cool before serving. Decorate with toasted banana chips, coconut flakes

Pandan Juice from Fresh Leaves

1. Wash pandan leaves and cut into 2cm pieces.

3. Put in a high speed blender and add 200-250g of water, process.

4. Pour into a cheese cloth over a jug and squeeze out the juice.

(Note the fresh pandan will be quite grassy tasting when raw, but much softer after cooking)